The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.

　　

Ingredients

Makes 16

　　2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)

　　2 1/2 cups all-purpose flour

　　1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries

　　1 tablespoon baking powder

　　1/2 teaspoon salt

　　3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

　　1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries

　　1 large egg

　　1 large egg yolk

　　1 cup heavy cream

　　Accompaniment: crème fraîche or whipped cream

　　

Step 1

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

　　

Step 2

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

　　

Step 3

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

　　

Step 4

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

　　

Step 5

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

　　

Step 6

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

　　

Step 7

Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.